Beef, glorious beef - recipes

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MASSAMAN-STYLE BEEF CURRY

Serves 4

400g can of coconut cream

60ml massaman curry paste

750g blade of beef, cubed

250ml water

2 large potatoes, peeled and cubed

1 onion, cut into thin wedges

4 dried lime leaves

1 stick of cinnamon

20ml tamarind paste

20ml grated palm sugar

15-30ml fish sauce

250g butternut, peeled and cubed

salt and pepper

80ml roasted unsalted peanuts

Jasmine rice to serve

In a heavy based pot, put 30ml of the coconut cream. Add the curry paste and fry for a minute until fragrant. Add the beef and fry for 1-2 minutes.

Add the remaining coconut cream, water, potatoes, onions, lime leaves, cinnamon, tamarind paste, palm sugar and fish sauce, cover and simmer for about an hour or until the meat is soft. Add the butternut and simmer covered for another 30-40 minutes until the butternut is tender.

Season to taste, sprinkle the peanuts over and serve with Jasmine rice.

* Ingredients like the massaman curry paste, tamarind paste, lime leaves and palm sugar are available in bigger supermarkets or at Asian stores.

COLA BEEF SHORT RIB

Serves 4

10ml salt

10ml paprika

2ml ground black pepper

5ml cayenne pepper

10ml ground cumin

1kg short rib, cut into 5cm pieces

30ml olive oil

15ml crushed garlic

1 onion, diced

500ml cola cool drink

45ml soy sauce

45ml Worcestershire sauce

45ml tomato sauce

30ml cornflour

30ml water

Combine salt, paprika, peppers and cumin and mix well. Add the beef rib and rub the spice into the meat. Set aside for 30 minutes.

Heat the oil in a saucepan and brown the meat in batches until nicely browned. Remove and set aside. Add the garlic and onion and cook until the onion is soft. Add the cola, soy sauce, Worcestershire sauce, and tomato sauce.

Return the meat to the pot, cover and simmer for 3-4 hours until the meat is tender and falling from the bone.

Combine the cornflour with the water and stir into the meat until boiling and thickened. Serve with mashed potato.

* This recipe can be done in a pressure cooker.

BEEF AND MUSHROOM STIR-FRY

Serves 4

30ml peanut oil

500g rump or sirloin steak, cut into strips

250g mixed mushrooms

15ml chopped ginger

10ml chopped garlic

1 bunch spring onions, chopped

300g baby spinach leaves

60ml oyster sauce

30ml soy sauce

cooked egg noodles to serve

Heat the oil in a wok or frying pan and fry the meat in batches quickly until browned. Remove and set aside.

Add a little more oil to the wok and fry the mushrooms, ginger, garlic and spring onions until soft.

Return the meat to the wok, add the spinach, oyster and soy sauce and simmer for 2-3 minutes until the spinach has wilted into the mixture.

Serve on a bed of cooked noodles.

ASIAN STYLE BEEF WITH COLESLAW

Serves 4

60ml sesame seeds, toasted

10ml crushed garlic

30ml soy sauce

15ml sesame oil

50ml sushi seasoning *

700g fillet steak, cut into wafer-thin slices

30ml peanut oil

2 red onions, sliced into thin wedges

Coleslaw

1 small red cabbage, thinly sliced

6 radishes, thinly sliced

1 - 2 carrots, julienned

60ml chopped coriander

80ml mayonnaise

30ml sushi seasoning

Take 30ml of the sesame seeds and pound in a pestle and mortar until crushed. Set the remainder aside.

Combine the crushed sesame seeds, garlic, soy sauce, sesame oil and sushi seasoning in a bowl. Add the meat and toss to coat. Set aside for 30 minutes.

Heat the oil in a wok or frying pan and fry the onions until soft. Remove and set aside.

Heat the wok to very high and fry the meat in two batches quickly until browned.

Return the onions to the wok and heat through. Serve immediately with the meat, coleslaw and sprinkled with the remaining sesame seeds.

COLESLAW: Combine the cabbage, radishes, carrots and coriander in a bowl. Mix the mayonnaise and sushi seasoning and add to the cabbage mixture.

* SUSHI SEASONING: Combine in a small pot 80ml rice vinegar, 60ml castor sugar and 5ml salt and heat gently until sugar has dissolved. Use as directed.

VISIT THE ULTIMATE BEEF SHOW

Calling all carnivores: indulge yourself at The Ultimate Beef Show.

Take the family out for a day of fun and entertainment and taste the best beef in the country.

The show is being held on Monday, September 24, at the Birchwood Hotel and Conference Centre in Boksburg.

See www.ultimatebeef.co.za for more details. - The Star

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